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Thread: KKF Cookbook

  1. #11
    Senior Member
    stereo.pete's Avatar
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    Quote Originally Posted by Tristan View Post
    Too many chefs...
    +1 LOLz
    Twitter: @PeterDaEater

  2. #12
    Senior Member Candlejack's Avatar
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    The classic Swedish starter, Toast Skagen:
    Shrimps, peel them yourself or buy handpeeled
    Mayonnaise
    Dill
    Lemon
    Salt
    Pepper
    Horseradish
    Mix, should be quite steady and not runny at all

    White bread, cut the crust of, butter, pan, make it golden.
    Add Skagen, enjoy.

    A little piece of heaven

  3. #13
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    Sounds like fun!

  4. #14
    Senior Member chinacats's Avatar
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    Count me in!
    one man gathers what another man spills...

  5. #15

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    Anyone want to Spearhead this thing? Blurb sounds like a good idea, not too expensive either.

  6. #16
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    I'll do it, but it will take me a little while to give it any attention. Dissertation is due next week.

  7. #17
    Senior Member Deckhand's Avatar
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    I have been following this post. I certainly want to buy a copy if this gets off the ground, and now I have to make some Skagen this week. Thanks for the recipe.

  8. #18
    Senior Member VoodooMajik's Avatar
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    +1 on buying a copy. Cool Idea. The gyuto section could be it's own book.
    It's not the Answer it's the Experience

  9. #19
    Senior Member Crothcipt's Avatar
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    I'm interested in the cleaver section. Who will break out and do a Chen impression? (I hope that is the right guy.)
    Chewie's the man.

  10. #20
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    Crothcipt, are you thinking of Martin Yan breaking down a chicken in 18 seconds with his cleaver?

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